Homestyle Cheese Ravioli in Homestyle Egg Dough - 12 pc, about 12 oz

If you ever have the pleasure to walk the narrow streets of Italy, you will find small corner cafes that serve hand-pressed cheese ravioli in thick egg dough. Pappardelle's co-founder David Bowen infused five cheeses into this simple, yet elegant, ravioli to pay tribute to the fine Italian purveyors that inspired him to found our company.
  • - Italian Sausage, Broccoli Rabe, Provolone Cheese

    - Olive Tapenade, Pancetta, Fresh Mozzarella

    - Bolognese

  • - Homestyle Cheese Ravioli with Bolognese Sauce

  • To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
  • Filling: Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Romano Cheese (Sheep Milk, Cheese Cultures, Salt, Enzymes), Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Soybean Fiber, Salt, Carob Bean and/or Xanthan and/or Guar Gums), Provolone Cheese (Pasteurized Cow Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Cow Milk, Cheese Cultures, Salt, Enzymes), Eggs, Soybean Fiber, Spices, Salt. Dough: Durum Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, Wheat Flour (Milled Wheat, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Gluten, Vegetable Oil, Salt, Natural Colors.

    Contains: Eggs, Milk, Soy, Wheat.